Paging Mr. Stelvin, An American in Paris, and the Dubliner

Paging Mr. Stelvin, An American in Paris, and The Dubliner

Andrew Ward Photography

Hidalgo , Montana 2002

 

                                                     Che , Havana, Cuba 1999

 

The Dubliner

We've given the shop another makeover by hanging the stunning photography of Andrew Ward.  Andrew was born in Dublin, Ireland and grew up studying film.  Now he works as an assistant director on feature films and television productions and between gigs, he travels the world to pursue his true passion - photography. 

Join us for Andrew's opening this Thursday the 24th from 6-8:30.  Wines by the glass are available as well as complimentary gourmet cheeses from Auntie Em's Marketplace.

Andrew Ward Art Opening

Thursday, August 24th

6:00-8:30pm

Wines by the glass from $4-$8/glass

See more of Andrew's work here: www.andrewwardphotos.com

 

Wine Tasting Schedule

 An American in Paris

Friday, August 25th

5:30-8:30pm

Cost: $15/person

5 wines, cheeses from Auntie Em's Marketplace

Reservations recommended!   Call ahead anytime and get your name down: info@cowineco.com or (323) 478-1985

Yes folks, today is the 62nd anniversary of the liberation of Paris by the Allies in 1944.  While we'd love to include the other allies, the UK and the former Soviet Union, their wines aren't quite....well.....let's just say they couldn't make it today.  They called in sick.  They had the sniffles.  So, your mission, should you choose to accept it, is to drink the 4 U.S. of A. wines to get to the French bubbly at the end of the tasting.  Do it for your country.   

wines

Gruet Chardonnay 2005, New Mexico

Kenneth Volk Malvasia Bianca 2005, Monterey, California

Santa Cruz Grenache 2003, California

O'Reilly's Pinot Noir 2005, Oregon

Domaine J. Laurens Cremant de Limoux, France

 

Sangria Saturdays

Every Summer Saturday from 1-9pm

Get 'Em While They're Cold

$5/glass

 

Lazy Sunday Tasting

Sunday the 28th

1:00-4:00pm

$10/person

4 wines and gourmet cheeses provided by Auntie Em's Marketplace

No reservations necessary        

This Sunday we'll be pouring two whites and two reds.  Email or call on Sunday for specific wine selections info@cowineco.com or (323) 478-1985.

(Wines TBD)

 

Wine Cellar Wednesdays

400 Wines By the Glass?

Kinda.  On Wednesdays only, in addition to our regular 6 wines by the glass, pick any bottle off of our shelves and make it your by-the-glass selection for the price of the bottle plus a $10 corkage.

 

Wine Tasting: Theme TBD  

Friday, September 1st

5:30-8:30pm

$15/person

5 wines, cheeses from Auntie Em's Marketplace

Reservations recommended!   Call ahead anytime and get your name down: info@cowineco.com or (323) 478-1985

wines

(check back next week for specific wine selections www.cowineco.com/calendar )

 

Lazy Sunday Tasting

Sunday the 3rd

1:00-4:00pm

$10/person

4 wines and gourmet cheeses provided by Auntie Em's Marketplace

No reservations necessary        

This Sunday we'll be pouring two whites and two reds.  Email or call on Sunday for specific wine selections info@cowineco.com or (323) 478-1985.

(Wines TBD)

 

Auntie Em's Farmer's Market Dinner Returns!!

On Wednesday, August 23rd, Auntie Em's Kitchen is back with their 3rd Farmer's Market dinner of 2006.  SEATS ARE GOING FAST , so check out the menu below, choose your entree, make a reservation with Auntie Em's and grab a bottle of wine from CoWineCo on your way to dinner.  We've paired some of our wines to go with the menu and there's NO corkage!

THE MENU

 

STARTER
SALAD OF HEIRLOOM TOMATOES, LEMON CUCUMBERS, RED ONION, KALAMATA OLIVES AND FRENCH FETA CHEESE

INTERLUDE
STUFFED FRESH FIGS WRAPPED IN BACON

PAIRING: Both of these dishes have salty and sweet elements.  I’d love a yeasty, dry bubbly with either of these as a contrast – our Louis de Sacy Champagne is great ($30.99 ), or a dry prosecco, such as our new Soligo Prosecco ($14.99).  If you’d like white, a dry, but substantial white such as a Chenin Blanc (try our Blacksmith at $14.99)  or our Fiddlehead Sauvignon Blanc ($23.99) would be delicious as well especially with the salad.  A creamier choice for the figs would be our Husch Chardonnay  ($12.99). 

 

MAIN COURSE
BRAISED LAMB SHANKS WITH HEIRLOOM BRANDYWINE TOMATO SAUCE AND WHITE BEAN CONFIT

PAIRING: Try an earthy or rich red with this one – something to complement the confit but not too fruity.  An Italian varietal would be great, like our Nebbiolo (grown in Mexico) by L.A. Cetto , ($16.99), or a spicier syrah like our JC Cellars ($24.99).  A complex Cabernet would also stand up to the richness of this dish – try our Martin Ray Cabernet ($16.99 or our Abeja Cabernet ($37.99). 

OR
FRESH WHITE CORN AND SQUASH BLOSSOM RISOTTO

PAIRING: If you want red, a very light Pinot Noir would complement the root vegetables here.  Try our Campion ($17.99).   For white wines here, snappy but weightier wine such as white Rhone blends would be delicious too with enough acidity to clear the palate and complement the  starch.  Try our Adelaida at $24.99  or our white Rhone blend Chateau Morgues du Gres at $12.99.

OR
PENNE WITH LOBSTER SHRIMP AND SCALLOPS IN A CREAMY TOMATO AND HERB SAUCE
PUDDING AND ROASTED RED PEPPER SAUCE

PAIRING :A white Burgundy or drier Chardonnay would be fantastic with the naturally buttery taste of the lobster.  Our Drouhin Vero Chardonnay is delicious ($18.99), as is our Laird Chardonnay , which has a wonderful acidity but a creamy weight ($20.99).  If you want to drink red, I think a soft Spanish red or Italian Barbera would pair well with the briny nature of the seafood and the weight of the sauce.  Try our blend Pago de Capellanos ($15.99), or our Villa Giada I Suri Barbera d’Asti at $12.99.

OR
YOGURT AND INDIAN-SPICED CHICKEN WITH CORN

PAIRING: Light, fruity reds without too much tannic structure are great with Indian spices, as are Rieslings and Gewurztraminers . 

Or, try our Paul Chermette 2004 Beaujolais ,($13.99) our Anglim Grenache ($21.99,) or a light Rhone blend such as our Domaine de Tours at $11.99.

Our Wittman Riesling ($18.99) is quite dry, but with a slight pear quality which would embrace the sweetness and tartness of the roasted peppers and the yogurt.  A pinot gris is a nice match too, try our Villa Wolf from Pfalz, Germany ($11.99).   We have other tangy white blends too that would be very tasty.

JODY’S CHEESE COURSE
A SELECTION OF CHEESES FROM OUR CHEESE SHOP

DESSERT
CHEF’S CHOICE

$32 PER PERSON

CHILDREN’S MENU
BUTTER LETTUCE SALAD WITH HEIRLOOM TOMATOES
PENNE PASTA WITH ORGANIC TOMATO SAUCE
ROOT BEER FLOAT!!

$8 PER CHILD

             FIRST SEATING 6:30 PM - YOUNG CHILDREN AND BABIES WELCOME!           

SECOND SEATING 8:30 PM

FOR RESERVATIONS, EMAIL INFO@AUNTIEEMSKITCHEN.COM
VISIT THEIR WEBSITE AT WWW.AUNTIEEMSKITCHEN.COM
THEY WILL GET RIGHT BACK TO YOU WITH AVAILABILITY

MENU SUBJECT TO CHANGE ACCORDING TO MARKET AVAILABILITY

 

Paging Mr. Stelvin
The screwcap...it calls forth screams of horror from the pinky-up wine traditionalists, its cheap CRACKLE as the seal is broken is like a grocery store milk jug, bourgeois enough to send silver-spoon children running for their lives back into the safe haven of country clubs all over the world.  So who started this pandemonium?  Who is responsible for this denegration of all that is holy in wine?  Well, I assumed it was someone named Mr. Stelvin since the reigning screwcap system in wine is called a Stelvin enclosure.  So I did a little research and this is what I found --there is no Mr. Stelvin.  So, even if we all light torches and march against Mr. Stelvin's evil castle, we really have nowhere to go.  We'd look silly, really.  The "vin" part refers to wine and the "stel" part is anyone's guess.  Development on this enclosure started in the 60s and 70s in Europe as a result of massive amounts of money lost due to cork taintage.  A bacteria in cork as a result of the cork cleaning process was killing the wine.  In 1978, after years of trial and error, top restaurants tasted an expensive Haut-Brion bottling in cork and with screwcaps and found no noticeable difference.  Soon after, the Swiss and the Australians bucked tradition

and adopted this enclosure on a mass scale.

So where does that leave us now?  Wallowing in our own caviar-infused tears?  Well, if it makes you feel any better, fancy restaurants and large wineries have put out training videos for wine stewards detailing how to open a screwcapped wine with flair and elegance.  So next time you're at your favorite restaurant, watch that ventriloquist waiter closely as he makes a popping sound out of the side of his mouth and tip appropriately.

 

See You Soon,

John and Jen

 

“I’d kill for a Nobel Peace Prize.”

~Steven Wright (no, not wine related, but pretty damned funny nontheless)